The pearlescent Conrad Bosphorus perches above the trendy Beskitas neighborhood, offering sweeping panoramic views of the Bophorus waters and Istanbul’s gorgeous Gold Horn. From their suites and balconies, the keen eye can spot the spires and minarets of the Hagia Sophia and Topkapi Palace.
The open kitchen of the Manzara Restaurant offers delicious Mediterranean cuisine atop these spectacular views. Turkish Meze platters and dishes fill out the menu as well, drawing inspiration from local flavors and produce. Here we bring you a mouthwatering lobster claw and body, served over buttery barley, accompanied by butter bisque, and a colorful vegetable mix
Barley (Soaked Overnight)
Bisque (prepared earlier, using Lobster shells)
Lobster, claw and body
Tomato sauce (prepared earlier)
Begin by chopping the Zuccinni, dicing the Peppers, chopping the Onion, and slicing the Tomato and Eggplant. After slicing the Eggplant, place in cold salt water to remove some of the bitterness. Put the Eggplant into a pot with Olive Oil and begin to saute. Add the Eggplant and Peppers, and mix. Allow the vegetable to soften, then add the Tomato and Zuccinni. Stir, let cook, then add Vegetable Stock. Put on low heat and let simmer.
Slice the remianing Onions, and slice the Lobster body. Combine with Olive Oil in a pan over heat. Cook and mix, then add Barley. Allow to cook, then add Vegetable Stock. In a separate pan, heat up some butter. Add the Lobster Claw and some slices of Garlic, and allow outside of the Claw to sear.
Add some butter to the Bisque, and bring to a simmer.
For plating, put the Vegetable mix down first, at the bottom. Place the Lobster and Barley on top, and drizzle with the Butter Bisque. Last, set the seared Lobster Claw ontop, and decorate with garnishes of your choosing.
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